Blueberry & coconut pudding

Name: Blueberry & coconut pudding
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 50 grams caster sugar; 50 grams soft butter; 1 large egg; 50 grams self-raising flour; 50 grams desiccated coconut, plus 2 tsp; 50 grams crème fraîche, plus extra to serve; 1 zest and juice lemon; 180 grams punnet of blueberries

If you have roughly 1 hour to spend in the kitchen, Blueberry & coconut pudding might be If you have self-raising flour, butter, crème fraîche, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crme frache and lemon zest.

Ingredients you will need

Lemon Zest

Coconut

Butter

All Purpose Flour

Sugar

Egg

Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut.

Ingredients you will need

Blueberries

Coconut

Juice

Lemon

Equipment you will use

Baking Pan

Bake for 35-40 mins until golden, risen and the sponge is cooked.

Equipment you will use

Oven

Serve with a dollop more crme frache.

Equipment

Oven

Baking Pan

Ingredients

Servings:

self-raising flour 50grams

desiccated coconut, plus 2 tsp 50grams

crème fraîche, plus extra to serve 1

zest and juice lemon 180grams

punnet of blueberries

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.